I know what you’re thinking, “Brains, Brawn, AND Beauty? How lucky can one guy be?” [very lucky]
You’re probably also thinking, “What the heck is Myzithra and why does he keep using it? And how can I be more like him?”
We’ll address your first two questions, since the last is more of a philosophical lifestyle choice. [I don’t even know what that means.]
Mizithra is a dry, salty sheep milk cheese from Greece. It’s like Italian ricotta salata, but drier.
It’s one of Wiff’s favorite cheeses. She developed a love for it at the Old Spaghetti Factory restaurant in our hometown, Tacoma, WA.
I don’t know why, but it’s almost impossible to find in New York. This seems strange to me, since they have a billion other cheeses. If she sees it she buys it, and if she buys it I cook with it.
If you see myzithra called for in any of my recipes and you can’t find it, you can try ricotta salata (NOT regular ricotta), or maybe even Parmigiano-Reggiano or Pecorino. It’ll taste totally different [still awesome] but texture-wise it’ll be close enough.